I made a really nice bolognese sauce the other day with just tinned chopped tomatoes with garlic and i found a schwartz (sp?!) bolognese dried herb mix, added it in and it was lovely great with turkey mince and a jacket pot or pasta

step twoadd fry light to a pan, chopped onions, mushrooms and saute until they look yummy

step threechop your bacon in to slices and add to onions and mushroom and cook

step fourput 2 egg yolks in a cup and add a tablespoon of quark and beat until a smooth runny mixture

step fivedrain the pasta, add the egg/quark mix to your pan of bacon, mushrooms etc and mix together, then add your pasta and mix over a low heat for about 5mins, making sure the mixture doesnt stick to the pan

1 syn per serving (EE) if using parmesan as a HEX A. (this is based on my C who says parma ham is free if you remove the fat) or 3 syns per serving if not using parmesan as HEX.

Ingredients

1 small onion, finely chopped

1 teaspoon of extra-virgin olive oil

45g Parma ham, fat removed and ripped into pieces

150g linguine

2 large free-range egg yolks

20g freshly grated Parmesan

1 tablespoon finely chopped chives

A small handful of roughly chopped flat-leaf parsley

5–6 drops of Tabasco

Salt and freshly ground black pepper

Method:

1. Place the onion in a large, deep non-stick frying pan with 150ml water and bring to the boil. Lower the heat to medium, cover and cook for five minutes.

2. Remove the lid, turn up the heat and cook for two to three minutes or until the water has evaporated.

3. Add the olive oil and the Parma ham and cook for three to four minutes until browned, stirring frequently. Remove from heat and keep warm.

4. Meanwhile, cook the linguine according to the packet instructions, adding 1/2 a teaspoon of salt to the cooking water.

5. In a large bowl, mix the egg yolks, Parmesan, herbs and Tabasco.

6. Drain the pasta when cooked, reserving three to four tablespoons of the cooking water.

7. Mix together the pasta, egg yolks and Parmesan mixture with the reserved cooking liquid, the onion and Parma ham. Season well. Serve immediately with a green salad.

Sal's tips

1. If an onion doesn't need to be browned but just cooked, then use water instead of oil and simmer until tender. 2. If you're pregnant (or feeding a baby, or if you're an elderly person), you might want to choose a different dish as there is a risk of salmonella with raw eggs.

Lost nearly 7st when I did SW back in 2009/10. Then moved to Canada. Have tried and failed at many other plans. Now I want to get back to my roots and do SW again. I love this plan!

1 syn per serving (EE) if using parmesan as a HEX A. (this is based on my C who says parma ham is free if you remove the fat) or 3 syns per serving if not using parmesan as HEX.

Ingredients

1 small onion, finely chopped

1 teaspoon of extra-virgin olive oil

45g Parma ham, fat removed and ripped into pieces

150g linguine

2 large free-range egg yolks

20g freshly grated Parmesan

1 tablespoon finely chopped chives

A small handful of roughly chopped flat-leaf parsley

5–6 drops of Tabasco

Salt and freshly ground black pepper

Method:

1. Place the onion in a large, deep non-stick frying pan with 150ml water and bring to the boil. Lower the heat to medium, cover and cook for five minutes.

2. Remove the lid, turn up the heat and cook for two to three minutes or until the water has evaporated.

3. Add the olive oil and the Parma ham and cook for three to four minutes until browned, stirring frequently. Remove from heat and keep warm.

4. Meanwhile, cook the linguine according to the packet instructions, adding 1/2 a teaspoon of salt to the cooking water.

5. In a large bowl, mix the egg yolks, Parmesan, herbs and Tabasco.

6. Drain the pasta when cooked, reserving three to four tablespoons of the cooking water.

7. Mix together the pasta, egg yolks and Parmesan mixture with the reserved cooking liquid, the onion and Parma ham. Season well. Serve immediately with a green salad.

Sal's tips

1. If an onion doesn't need to be browned but just cooked, then use water instead of oil and simmer until tender. 2. If you're pregnant (or feeding a baby, or if you're an elderly person), you might want to choose a different dish as there is a risk of salmonella with raw eggs.

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Oooh yes I use this one, love that book & some of it is so easy to convert. Love the chicken & prawn fried rice aswell...losing some of the oil of course!!

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